[Homemade] Smoked point end Brisket.

Out here in Perth, Western Australia.

Smoked for 11 hours over pecan until hitting 205F internal temp. Rested another 8 and served during catering at a wedding!

Just salt and pepper rub. Central Texas as it gets.
I suck at brisket but I’ve regularly held pork shoulders tightly wrapped in foil in a cooler with towels for 8 hours and it’s been still too hot to handle without gloves.
I thought you were gonna say Perth Ontario, but Australia is lit too.
The black gloves really threw me off for a minute. I didn’t understand what I was looking at. Haha.
Puzzled me too for a second, I thought it was some wings from a bird or something.
11 or so hours. Would have been quicker but at one point almost lost the fire after sleeping through one of my every 45 min alarms during the night.

Guys with offsets will understand.
What would you be looking at without the hiccup, about 8 hours?
Still 10 hours or so. But every Brisket is different. You can't cook to time, you cook to done (internal temp of 205ish). Sometimes it takes 8 hours, sometimes it takes 14. Haha
Oh, I know how it goes. I haven't done any smoking, but with other cooking methods, it goes the same way. You cook until the desired outcome, not the required time.

I'm supposed to be doing some catering work with this guy that does all this stuff in June with a whole bunch of smoked stuff. I think his menu is more smoked pork though.

That stuff just looks tender and delicious.
Between 225F-325F depending how much I stoked the fire. But I've done a lot of briskets over the years and don't even look at ages anymore.